Easy homemade vanilla bean ice cream

Easy Homemade Vanilla Bean Ice Cream Makes about 1-1/2 quarts

  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla bean paste
  • 1-1/2 cups whole milk

Whisk all ingredients in a large bowl until blended. Cover and chill 30 minutes.
Pour milk mixture into freezer container of an electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.)
If desired, remove dasher from ice cream canister and place it in the freezer for 15 minutes to harden a bit more. Or for longer storage, transfer to an airtight container and freeze until totally firm–1 to 2 hours.

Serve with Hot Fudge Sauce and toasted pecans if desired.

Hot Fudge Sauce Makes about 2 cups

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 2 tablespoons honey
  • Pinch salt
  • 1 cup bittersweet chocolate chips (I like Ghiradelli)
  • 1 teaspoon pure vanilla

Place cream, sugar, corn syrup and a pinch of salt in a small, heavy saucepan. Bring mixture to a boil over medium-high heat. Reduce heat to medium; Stir in chocolate chips and return to a simmer, whisking constantly. At first the mixture will separate, but keep whisking. You will end up with a beautiful glossy chocolate sauce. Serve warm over ice cream.

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